Summer Citrus Cupcakes

Nothing says summer like the fresh flavors of citrus. Tart lemons and oranges bursting with flavor are delicious and refreshing. We capture the essence of summer in these summer citrus cupcakes. Lemon would be an obvious choice for these, but we like the understated and delicious flavor of orange in this recipe. Incorporating both orange juice and orange zest keeps the star ingredient front and center with delicious results. You can interchange lemons, grapefruits, limes or oranges here with a variety of flavorful results.

Begin by zesting and juicing two large oranges. Set aside, and then follow this recipe.

citrus cupcake


1 stick unsalted butter, softened at room temperature

3/4 cup granulated sugar

2 eggs, separated

Zest grated from 2 oranges

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup fresh squeezed orange juice

Preheat oven to 350. Cream butter and sugar, adding egg yolks one at a time. Add orange zest. Sift dry ingredients together, and then add them to the butter mixture, alternating adding orange juice as well. Beat egg whites until stiff and gently fold them into the batter. Pour batter into a cupcake pan lined with cupcake liners (or well greased), and bake 18-22 minute until toothpick inserted into the middle comes out clean. Cool cupcakes completely before icing.

Orange Buttercream Frosting

3/4 cup butter, softened

2 teaspoons grated orange zest

1 box (16 ounces) powdered sugar

2-3 tablespoons fresh orange juice

Combine butter and orange zest in a mixer then add the powdered sugar gradually, beating until well blended. Add the orange juice until frosting is the desired consistency. For stronger flavor, use orange extract instead of juice. You’ll only need about 1/8 of a teaspoon, so thin the frosting with a little milk as needed.

Pipe the frosting onto cooled cupcakes and garnish with candied orange peel, a curl of fresh peel, or a mint leaf.

Capture the taste of summer in this delicious treat. It’s perfect for summer birthdays, office parties, barbecues, potlucks and more. The orange flavor is sweet and just a little tart and the buttercream intensifies the flavor in every bite. Try this recipe for summer citrus cupcakes today!



Peanut Butter Stuffed Cupcakes

Peanut Butter Stuffed Cupcakes

When it’s time to be bad, you’ve got to go all the way. Don’t buy a supermarket cake when you can make your own beautiful confections for just a little more energy. Besides, you can make bigger batches at a cheaper price, which means more fun munching in front of a nice movie. And if you’re a peanut butter and chocolate fan, then you’ve got to try these amazing peanut butter stuffed cupcakes.

Making the Batter

If you want a rich chocolate, then there’s something you’ll have to learn about making great cake. You need a secret ingredient, and you’ll have to decide which one you want. Some prefer to substitute eggs and oil for a few nice dollops of mayonnaise, while others enjoy the richness sour cream brings to the cake. If you want to experiment, try both for a super moist cake. For this dark chocolate batter, you’ll need:

¾ cup cocoa powder
½ cup boiling water
1 cup buttermilk
1 ¾ cups all-purpose flower
1 ¼ teaspoons baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 ½ sticks of butter, unsalted
1 ½ cups sugar
2 large eggs
1 teaspoon of vanilla extract

Figuring out how to mix these items together is different for everyone, whether you mix the butter and sugar together first, or wait to add the wet items until the very end. Try it however you’re used to, and be careful. These ingredients need to be very well blended before you pour them into the tin. With this mixture, you can easily make 12-24 cupcakes, and can bake them at 350 degrees for 20 to 22 minutes. And for the best result, keep checking them to make sure they’re baked through but not burned.

The Peanut Butter Filling

Now, you could try to shove plain and simple peanut butter into the cupcakes, and if you enjoy that idea more, then of course, you can do that. But for a really nice and creamy mix, you’ll want to try something new. Try making a mixture with these two ideas:

3oz. cream cheese
¼ cup creamy peanut butter
2 tablespoons sugar
1 tablespoon milk
1 cup peanut butter
2/3 cup confectioner’s sugar

While these ingredients make different amounts of the batter, it’s easy to change to make the changes you’ll need. Pick one and melt them all together, working to keep the mixture creamy and thick. You’ll need the right equipment for this, so make sure you have a pastry bag with a star edged tip. Using the bag, push the tip into the now cooled cupcakes and slowly fill them with your new peanut butter mixture.

Don’t Forget the Frosting

While you could just go buy your favorite store frosting, and use that to cover up the hole made by stuffing the cupcakes, it’s more fun to make your own super sweet frosting. For simplicity, you can use either of these frosting recipes for the perfect topping to your sinfully sweet peanut butter chocolate cupcakes:

1 cup heavy cream
8 oz chocolate chips
1/3 cup butter
2 cups confectioner’s sugar
6 tablespoons baking cocoa
4 tablespoons milk

Melt either of these into a saucepan, using caution and low heat to keep the ingredients from burning. Let cool, and then apply the frosting to your new cupcakes. Try these amazing cupcakes today for a sweet cheat on your new year’s diet!


Delicious Chocolate Orange Cupcakes

Chocolate Orange CupcakesCupcakes are a cute and fun substitution for a cake for almost any function you attend. Instead of cutting individual slices of cake for people, they can simply have a cupcake.

When it comes to cupcakes, it’s also fun to mess with flavor combinations. You can make maple bacon cupcakes, wasabi ginger cupcakes, mint green tea cupcakes, or chocolate orange cupcakes.

Chocolate oranges can be found in stores and they taste amazing. Well now, you can put it in a cupcake and make a delicious dessert for any occasion.

Chocolate Orange Cupcakes with Limoncello Frosting



  • 1 box of chocolate cake mix
  • Orange juice (instead of water in cake mix)
  • 1 cup of chocolate chips
  • 1 teaspoon of all-purpose flour
  • 1 cup of diced candied orange peels

To make the cupcakes, mix the cake mix as instructed on the box substituting the orange juice for the water. Toss the chocolate chips with the flour and fold it in to the cake mixture along with the candied orange peels. Line a cupcake pan with cupcake liners and fill with mixture according to package instructions. Bake and let cool on a wire rack before frosting.


  • 2 cups of powdered sugar
  • 1 stick (1/2 cup) of softened butter
  • 2 tablespoons of limoncello (or lemon juice for minors)
  • 2 tablespoons of orange juice
  • 1 zested orange
  • ¼ cup of finely diced candied orange peel for garnish

Combine all the ingredients except the candied orange peel and mix with a hand mixer beat until smooth. Spread on cooled cupcakes and add candied orange peel as a garnishment.

Chocolate Orange Cupcakes with White Chocolate and Orange Buttercream Frosting



  • ½ cup of flour
  • 5oz of caster sugar
  • 1 tsp of baking powder
  • 1 ½ oz of unsalted butter
  • 2 oz of melted dark chocolate
  • 1egg
  • 4 fl oz of milk
  • 1 orange, juiced
  • 3 tablespoons of granulated sugar

Preheat oven to 325 degrees F before mixing together flour, sugar, and baking powder. Once combined add the butter. Whisk melted chocolate, egg, and milk in separate bowl before adding to the dry mixture. Spoon into cupcake tins and bake for 15-20 minutes. When cupcakes are starting to cool, combine orange juice and granulated sugar in a bowl and carefully pour it over the warm cupcakes and set them aside letting them cool completely.


  • 4 ½ oz of softened, unsalted butter
  • 9 oz of icing sugar
  • 2-3 tablespoons of milk
  • 1 ¾ oz of melted white chocolate
  • 1 zested orange
  • 3 ½ oz of orange chocolate

Beat the butter in a bowl until light and fluffy. Carefully add in the icing sugar and beat for five minutes. Beat in the milk, melted chocolate and orange zest then decorate your cupcakes.

Cupcakes can be made in any flavor, and it’s always good to try something new with orange chocolate cupcakes.

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Gingerbread Cookies and Cupcakes

Gingerbread Cookies

Ginger is the flavor of the season, showing up in lattes, candies, and baked goods. Gingerbread cookies abound in holiday baskets, and gingerbread house kits start appearing on shelves. Ginger is a great ingredient in foods because it's healthy; it has anti-inflammatory and anti-nausea properties. It can also help settle any gastrointestinal discomfort from rich holiday foods, so it's wonderful to have around for the season.

Using ground ginger root, you can make a variety of wonderful desserts. Here are two recipes, one for cookies and one for delicious spiced ginger cupcakes. Enjoy the holiday season's bountiful flavor!

Perfect Gingerbread Cookies

This recipe creates cookies that can be easily molded with cookie cutters if you want to make little gingerbread men.

  • Combine three cups of white flour with 3/4 teaspoon baking soda, 1 1/4 teaspoon baking powder, half a teaspoon of salt, half a teaspoon of garlic cloves, one tablespoon of ground ginger root, and two teaspoons of cinnamon.
  • In a separate bowl, combine one egg, six tablespoons of butter, and 3/4 cup of brown sugar. Blend well until the mixture is more towards a liquid.
  • Add half a cup of molasses, two teaspoons of vanilla, and a little lemon zest into the sugar and egg mixture. Continue blending- you can use a hand mixer or a KitchenAid, whichever you have at home.
  • Begin to stir the dry ingredients into the sugar and egg mixture, blending thoroughly.
  • Wrap the dough in plastic wrap and let sit at room temperature for 2-4 hours. You can refrigerate it, but let it warm up for an hour or so after refrigerating.
  • Spread some flour on a cutting board and roll the dough out. You can make round drops for circle cookies, or use cookie cutters for fantastic shapes.
  • Bake on a cookie sheet lined with parchment for 7-10 minutes each at 375 F.
  • Once they're done, you can decorate them with icing or dust a little powdered sugar on top.

Gingerbread Cupcakes

This is a recipe from scratch, but if you're ever rushed for time, you can always add ground ginger root to a regular cupcake mix from the box.

  • Mix half a cup of brown sugar, one egg, and half a cup of unsalted butter together. You can use a hand mixer or KitchenAid for this one.
  • Add half a cup of molasses, half a cup of milk, and a teaspoon of vanilla to the mix. It'll be a little clumpy, but don't worry- it'll even out soon.
  • In a separate bowl, mix together one and a half cups of white flour, half a teaspoon of baking powder, half a teaspoon of baking soda, half a teaspoon of salt, a teaspoon of cinnamon, a teaspoon of ginger, and half a teaspoon of nutmeg.
  • Run the mixer on low speed and gradually combine the ingredients together until they're properly combined.
  • Fill the cupcake liners about 2/3 of the way full. At 350 F, bake for 19-21 minutes. A toothpick should come out soft when they're done.

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